Cake Decorating Community - Cakes We Bake

This recipe stemmed from a request for Oreo cake.  I couldn't find a recipe I liked elsewhere so modified the Wilton pound cake recipe and it's become one of my most requested flavors.




1 Duncan Hines Dark Chocolate Fudge Cake Mix

1 pkg. Chocolate pudding (4 serving size)

4 eggs, slightly beaten

1/3 Cup oil

1 Cup water


9 Oreo cookies, cut in small pieces (I use a knife - not a food processor because I want chunks, not crumbs)

1 Cup semi-sweet mini chocolate chips


Mix together first 5 ingredients with an electric mixer for 30 seconds on low to incorporate and then on medium for 2 minutes to add the right amount of volume.  Fold in oreos and chocolate chips.  Bake according to your pan's directions.  Makes about 6 cups of batter.


This is a very dense cake.  I usually pair it with White Chocolate Mousse filling which is lght and fluffy so is a nice compliment. It works great as the bottom tier of a wedding cake since it is structurally dense.

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mmmm sounds great!
Oh my goodness. This sounds delish.
Delicious! Just made it for the first time...almost like a brownie, very fudgy and dense. Mmmm Mmmm Mmmm.
I have been wanting to ask you for this recipe and I am so glad I found it here! Can't wait to try it. I will let you know when I do and I will be sure to give my "cakes we bake" friend the credit! ;~) Thanks for sharing... Have a great day!
No, Deana, the white chocolate mousse recipe is not - here it is:

12 oz. white chocolate (I use either block or chips - the block makes it a bit smoother than the chips)
1 1/2 Cups heavy cream
3 oz. cream cheese

If usng block chocolate, chop the chocolate up. Put the white chocolate into a small saucepan with 1/4 cup of the cream and melt it over medium-low heat until completely melted and smooth. Set aside to cool.

Beat cream cheese with an electric mixer until fluffy. Add cooled chocolate and blend with mixer.

Put remaining 1 1/4 cup heavy cream in electric mixer (this is where I use the KitchenAid) and whip to stiff peaks. Fold cream into chocolate until completely incorporated. Refrigerate at least 4 hours or overnight to firm up.

Deana Smith said:
Is the white chocolate mousse recipe on here as well? :)
Sounds so yummy!! cant wait to tryy
Eileen thank you for posting this...will defintely make this!
With the white chocolate mousee filling does this cake need to be refrigerated?

Thank you
Yes, Dinny, the cake needs to be refrigerated since the mousse is cream based. It's worth it, though! :)

Dinny said:
With the white chocolate mousee filling does this cake need to be refrigerated?

Thank you
this cake sounds sooo good. What do you do for icing for this cake?

I've frosted it in both vanilla and chocolate buttercream.  The killer is chocolate buttercream with a layer of ganache on the top.  Theres a photo in my album of that.

Coreen Fisher said:

this cake sounds sooo good. What do you do for icing for this cake?

Would I be able to serve this mousse in a little dish and then with some dk chocolate shavings or something?  I have tried so many white chocolate mousse recipes and can not find one that even compares to what I am looking for.  On my honeymoon, my husband had a white chocolate mousse and loved it (doesn't usually care for dessert) & I have been trying to find something close to it. 

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